Ingredients Jump to Instructions ↓

  1. 5 cups Chicken or vegetable broth; divided use

  2. 2 tablespoons Unsalted butter

  3. 1 tablespoon Oil

  4. cup Onion; minced

  5. 5 1/2 cup Arborio rice

  6. cup Dry white wine

  7. 2 Fresh beets (green tops removed); washed, peeled, d

  8. cup Whipping cream

  9. cup Parmesan cheese; grated

  10. 1 tablespoon Fresh parsley; chopped

  11. Sprigs of italian parsley

Instructions Jump to Ingredients ↑

  1. Place broth in saucepan; bring to a simmer. Turn heat to low and keep broth at a low simmer.

  2. Heat butter and oil in a heavy-bottom 4-quart Dutch oven over medium heat. Add onion and cook for 1-2 minutes or until it begins to soften, being careful not to brown it.

  3. Add rice and stir for 1 minute, making sure all the grains are well-coated. Add wine and stir until wine is completely absorbed.

  4. Add beets and ½ cup of the hot broth. When broth is almost completely absorbed, add another ½ cup of hot broth. Stir for 30 seconds. Continue to cook on medium to medium high heat, adding broth in ½ cups, stirring for 30 seconds and cooking until almost all the broth is absorbed.

  5. After approximately 18 minutes, when the rice is tender but still a little firm and all broth has been added and absorbed, remove from heat and stir in cream, parmesan and chopped parsley. Stir vigorously to combine.

  6. Presentation: Spoon into 4 shallow bowls and garnish each bowl with a sprig of fresh Italian (flat-leaf) parsley. Serve immediately.

  7. Contributor: Orange County Register


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